My kids have been obsessed with meatballs lately. I guess I should say more obsessed because meatballs have always been a favorite. But lately, they can’t get enough. I made spaghetti the other night and all the meatballs were gone well before the noodles were!

Since a couple of my boys are currently going through weird picky stages, I’ve decided we’re having meatballs for every meal!

No, not really but I figured I could make them more often and switch it up from the usual spaghetti.

My kids ate this entire recipe of Hawaiian Meatballs. In one sitting. And then asked me to make them again when I told them they were all gone.

I thought they were really good too and I was happy that the recipe didn’t call for ketchup because you guys know I hate (and by hate, I mean I secretly love) when recipes call for large amounts of ketchup in the sauce.

But this one is just pineapple juice and brown sugar! Feel free to make your own meatballs if you’re feeling more ambitious but the frozen ones worked just fine!

One year ago: Grapefruit Margaritas
Two years ago: 
Grown-Up Strawberry Slushies
Three years ago: French Dip
Five years ago: Anadama
Six years ago: Cinnamon Rolls

Slow Cooker Hawaiian Meatballs

Ingredients

3 pound package frozen meatballs
20 ounce can pineapple chunks, drained BUT save the juice!
1 cup brown sugar
3 tablespoons cornstarch
2/3 cup white vinegar
2 tablespoons soy sauce
1/4 teaspoon cayenne, optional

Instructions

  1. Put meatballs and pineapple chunks in slow cooker.
  2. In a large bowl, stir together pineapple juice, brown sugar, cornstarch, white vinegar, soy sauce, and cayenne (if using). Pour over the meatballs.
  3. Cook on low for 3 - 4 hours.
http://fakeginger.com/2014/05/15/slow-cooker-hawaiian-meatballs/

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After years of hearing me talk about my weekly Chinese order, I have bad news for you.

I’m over Chinese.

It’s a sad moment because I have been obsessed with our local place’s cashew chicken since my husband’s last deployment.

I keep trying to talk myself back into loving it and actually went to my other Chinese food love, Panda Express (and took a work call while in the drive-thru because I keep things classy) the other day and it was just so blah. 

And now I’ve convinced myself that if I just go to PF Changs, I’ll be back in love with Chinese food and my life will return to normal.

(Normal = being able to acquire bad-for-you food without leaving your house)

I don’t know what’s wrong with me.

This Slow Cooker Cashew Chicken is less like the veggie-filled cashew chicken I love and more like the sweet and sour chicken that my kids love. All three of my boys loved it and argued over leftovers the next day.

It’s a really simple recipe and odds are, you have most of the ingredients on hand. If you are a sweet and sour person when it comes to Chinese food, you’ll probably dig it!

Two years ago: Orange Beef and Broccoli
Three years ago: Baked Seasoned Potato Wedges
Five years ago: Baked Brie

Slow Cooker Cashew Chicken

Ingredients

1 pound boneless, skinless chicken breasts, cut into bite-size chunks
1/4 cup all purpose flour
1/2 tsp black pepper
1 tablespoon canola oil
1/2 cup soy sauce
2 tablespoons rice wine vinegar
4 tablespoons ketchup
2 tablespoon brown sugar
2 garlic cloves, minced
1/2 teaspoon grated fresh ginger
1/4 teaspoon red pepper flakes
1/2 cup cashews

Instructions

  1. Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture.
  2. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side.
  3. Place chicken in slow cooker.
  4. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken.
  5. Cook on low 4 - 5 hours. Add cashews and stir. Serve over rice.
http://fakeginger.com/2014/04/17/slow-cooker-cashew-chicken/

7

Nope, no need to wipe your screen to get rid of that black speck. That’s a piece of pepper that I somehow overlooked in 27 different photos of this dish. Ugh.

I almost scrapped this post because of that stupid pepper piece but my boys loved it so much that I just had to share. They absolutely love Sweet and Sour Chicken and would happily eat it every night but I just haven’t been up to frying lately. I was watching a vlog the other day and whoever I was watching mentioned Sweet and Sour Kielbasa – I started searching for a recipe immediately.

The great thing about this recipe is that, even though it’s a slow cooker recipe, it’s ready in 2 hours! So if you’re an amazing procrastinator like me, you can still have dinner ready in time if you’re too lazy/tired/busy on Pinterest to put it in the slow cooker first thing in the morning. I actually put it in the slow cooker right before we left for soccer practice and by the time we got home, it was ready to go.

My boys went nuts over it. They ate all of it. All of it. My two older boys were actually arguing over who was going to eat what was left on the baby’s plate (there was none).

One year ago: Buffalo Chicken Meatballs
Two years ago: Hot Cross Buns
Four years ago: Pretzel Bites
Five years ago: Tomato and Goat Cheese Tarts

Slow Cooker Sweet and Sour Kielbasa

Ingredients

2 cups ketchup
1/2 cup brown sugar
2 tablespoons worcestershire sauce
2 tablespoons butter
1/2 cup onion, diced
4 tablespoons white vinegar
1/2 cup water
salt and pepper to taste
1 pound kielbasa

Instructions

  1. Put ketchup, brown sugar, butter, onion, white vinegar, water, and salt and pepper in the bottom of a slow cooker. Stir until combined.
  2. Slice kielbasa into bite-sized pieces. Put in slow cooker and stir to coat with sauce.
  3. Cook on low for 2 hours or high for 1 hour.
  4. Serve hot, over rice if desired.
http://fakeginger.com/2014/03/26/slow-cooker-sweet-sour-kielbasa/

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I hope you guys are ready for slow cooker recipes because I’m about to have a lot of them for you!

I told you guys last week that two of the boys are playing soccer now and since my husband deployed about a week and a half ago, I’m on my own when it comes to practices and games. Their practices don’t let out until late and there is no way I’m coming home at 8 pm and cooking dinner. So yeah, if you have any tried and true slow cooker recipes, send ‘em over!

I made this over the weekend and omg ya’ll, it’s so good. I very rarely crave something this sweet but I wanted boxed brownies like you wouldn’t believe. I decided to take it a step further and added some chocolate chip cookie dough and “baked” it all together in the slow cooker. It was slightly crunchy (not potato chip-crunchy, but brownie top or cookie crunchy) on the outside and gooey on the inside. I topped it with vanilla ice cream – divine!

I know it’s not much to look at but if you’re having a lazy day or just don’t feel like turning the oven on, this is the perfect way to get rid of a sweet craving.

Three years ago: Guinness and Onion Soup with Irish Cheddar Crouton
Four years ago: Banana Nut Muffins
Five years ago: Chicken and Mushroom Cheesy Lasagna

Slow Cooker Chocolate Chip Brownie Cake

adapted from Betty Crocker

Ingredients

1 box fudge brownies mix
1 packet chocolate chip cookie mix
1/2 cup melted butter
4 eggs
1/4 cup water

Instructions

  1. Spray your slow cooker with baking spray.
  2. In a mixing bowl, combine brownie mix, 1/4 cup of the melted butter, 2 eggs, and the water. Stir until everything is incorporated. Set aside.
  3. In a separate mixing bowl, combine chocolate chip cookie mix, 1/4 cup of the butter, and 2 eggs. Stir until combined.
  4. Drop spoonfuls of the brownie batter and cookie dough randomly in the slow cooker.
  5. Cook on high 1 1/2 to 2 hours or until cooked but still gooey in the center.
  6. Serve warm with ice cream or whipped cream.
  7. (Note: I used a 2 quart slow cooker. If using a bigger one, cooking time may be shorter.)
http://fakeginger.com/2014/03/17/slow-cooker-chocolate-chip-brownie-cake/

1

This Slow Cooker Garlic Chicken Farfalle is one of my family’s all-time favorite meals. I haven’t made it in years because my husband was deployed and then he was Paleo but now that bulk season is in full effect, this is back in the rotation.

I actually blogged about it years ago but the picture is pretty awful and I feel like it didn’t come across as tasty as it really is.

It’s really simple – the chicken is cooked in the slow cooker all day and then it’s shredded and tossed with bacon, heavy cream, garlic, and Parmesan cheese. I know you’re going to look at it and go “Whooooaaaa! A cup of heavy cream?!” but I have cut this recipe down so much. The original – which I got from a lady on a pregnancy board almost 8 years ago! I’ve been making it that long! – called for a whole stick of butter and an entire pound of bacon. And I won’t lie, doing it that way is pretty amazing. But I managed to cut it down to what you see below and my family didn’t notice a difference.

Make it! I promise you won’t be disappointed.

One year ago: Meyer Lemon Bars
Two years ago: Graham Crackers
Four years ago: Italian Bread

Slow Cooker Garlic Chicken Farfalle

Ingredients

1 pound boneless, skinless chicken breasts
1 (12 oz) Lawry's mesquite marinade with lime juice
1 pound farfalle pasta
1 cup heavy whipping cream
2 to 3 cloves garlic, crushed
1 tablespoons pepper
2 tablespoons butter
4 - 5 slices bacon, cooked and crumbled
1/2 cup shredded Parmesan cheese

Instructions

  1. Put chicken in slow cooker and cover with marinade. Cook on low for 6 hours.
  2. Remove chicken from slow cooker and shred. Set aside.
  3. Cook the pasta according to package directions.
  4. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumbled bacon. Whisk together on low heat for 3-4 minutes.
  5. In a large bowl, pour the sauce over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.
http://fakeginger.com/2014/01/28/slow-cooker-garlic-chicken-farfalle/

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